Paleo Cornbread
Grain-free "cornbread" is a delicious side dish for any meal! Whip it up to go alongside soup, stew, or chili!
Servings: 12 pieces
Calories: 195kcal
Ingredients
- 5 large eggs
- 2 Tbsp ghee melted*
- 2 Tbsp cider vinegar
- 2 1/2 cups finely ground almond flour
- 2 Tbsp coconut sugar **
- 3/4 tsp sea salt
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350 degrees F and line an 8" x 8" baking pan with parchment paper
- Add all ingredients to a blender in the order in which they appear on the ingredients list. Blend until well-combined.
- Transfer batter to the parchment-lined baking pan and smooth into an even layer. Bake on the center rack of the preheated oven 25 to 30 minutes, or until "cornbread" has risen, formed crags, and is beginning to turn golden-brown.
- Turn off the oven and allow bread to sit another 5 to 10 minutes in the warm oven, until it reaches desired level of golden-brown-edness.
- Remove from oven and allow bread to cool 10 minutes before slicing and serving.
Notes
*You can use coconut oil, grass-fed butter, avocado oil, etc. in place of ghee
**Use up to 1/4 cup coconut sugar for a sweeter cornbread. You can also replace the coconut sugar with pure maple syrup, granulated zero-sugar sweetener, or 1/4 tsp liquid stevia.
Nutrition
Serving: 1Slice (of 12) | Calories: 195kcal | Carbohydrates: 8g | Protein: 8g | Fat: 16g | Fiber: 3g | Sugar: 4g